Star-Topped Mince Pies:This is the way I make my mince pies, and there is no changing me or them: they are small, to be popped straight into the mouth in one go; the pastry is plain, the better to contrast with the rich, fruited filling; and they have not full casings but little stars as lids, which makes them look beautiful and taste flutteringly light.
Unbelievably easy mince pies | Rub 225g cold diced butter into 350g plain lour, then mix in 100g golden caster sugar and pinch of salt. Combine into ball and knead briefly. Chill or immediately press walnut-size balls into muffin tin. Add filling and cover with another round of pastry. Brush egg on tops. Bake in 200C for 15 mins.
Mincemeat Pie has been an English specialty for centuries. Mincemeat developed as a way of preserving meat without salting or smoking some 500 years ago, and are still considered an essential accompaniment to holiday dinners just like the traditional plum pudding. http://whatscookingamerica.net/History/PieHistory/MincemeatPie.htm